5-INGREDIENT TUSCAN BRUSCHETTA
A 5-ingredient Tuscan Bruschetta made with toasted bread, fresh tomatoes, basil, garlic, and quality extra-virgin olive oil. An authentic and rustic Italian appetizer perfect for entertaining.
Equipment
- Baking Sheet
- Pastry Brush
- Small & Large Serrated Knife
- Large Bowl
Ingredients
- 1 Baguette
- 4 Tablespoons Extra Virgin Olive Oil, separated - elevate with an olive oil infusion, recipe below.
- 6-7 Large Roma Tomatoes
- 1 Tablespoon Fresh Basil - finely chopped
- ½ teaspoon Salt
- ⅛ teaspoon Pepper
- 1 clove Garlic
Instructions
- Preheat oven to 375°F
- Slice baguette approximately ½ - ¾ inch thick, at a slight diagonal using a large serrated knife.
- Place baguette slices in a single layer on a large baking sheet.
- Lightly brush the top side with 2 Tbsp olive oil.
- Bake for 10 minutes.
- Meanwhile, place a large bowl next to your cutting board.
- Dice the tomatoes: using a small serrated knife, cut in quarters, cut to remove core tip, remove seeds, slice in small strips, then chop small dice. Add diced tomatoes to the large bowl.
- Add chopped basil, salt, pepper, and olive oil to the large bowl with tomatoes; and gently toss to combine.
- Peel Garlic clove and cut in half lengthwise. Set aside.
- Once bread is toasted, remove from oven and let cool on the baking sheet.
- When it’s cool enough to handle, use the ‘open’ side of the garlic glove to rub on one side of each of the crostini slices.
- Assembly: I like to assemble directly on the Serving Platter. Spoon a heap of the tomato mixture on top of each slice toasted crostini slices.
- Garnish with fresh ground pepper, a drizzle of balsamic reduction or olive oil, and serve immediately.
- Buon Appetito!
Notes
- Serving Note & Special Instructions:
- Assemble just before serving so the bread stays crisp.
- Finish with a drizzle of olive oil or balsamic reduction and freshly cracked pepper.
- Michelle’s Kitchen Recommendations:
- More Italian Favorites:
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